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2017 marked another record setting year for the New York International Olive Oil Compeition with 910 extra virgin olive oil submissions from 27 countries.
Italian extra virgin olive oil reigned as the top winning country with 124 awards including 6 from the Manicaretti portfolio. The...

Plump, pillowy gnocchi shines in this velvety Toma cheese-based sauce, while funghi trifolati - a simple, delicious way of preparing mushrooms in olive oil, garlic, and parsley – cuts through the richness. Try substituting wild mushrooms for the cremini or adding a few soaked porcini for a...

Now in its 18th year of competition, the Los Angeles International Extra Virgin Olive Oil Competition received 600 submissions from 369 producers. Judges participated in blind tastings over the course of 3 days, and the Manicaretti portfolio of extra virgin olive oils came out exceptionally...

Crispy, melted cheese, with bursts of pepper here and there. Yes, please! Carnaroli has the perfect texture and chew to give structure to this addictive dish, living up to the title: "king of Italian rice”.
Rolando raves: “The right pecorino has to be ‘nasty’, with a...

Arborio rice cooks to pillowy perfection for this delicate salad.
Rolando raves: “The earlier you make it the more flavor you’ll get; make it ahead. It’s really delicious the next day too, just garnish with fresh basil.”

The short, pebbly, grains of Vialone Nano are perfectly paired with flavors from the sea. It is no wonder its a favorite of coastal Veneto, usually served with squid ink.
Rolando raves: “Try this as if making a fast brodetto di pesce, or a new twist to any seafood stew.”